Hue Angle Values Research Articles

Effects of high-intensity ultrasonic bath on the quality of strawberry juice

ABSTRACT The effects of ultrasound (US) application conditions on microbiological, physicochemical, microscopic, and sensory features of strawberry juice were evaluated. Conditions comprised US (40 kHz) for 5, 10, or 15 min at 25, 40, or 50°C. All US treatments reduced the microbial count in juice. US treatment (40°C/10 min; 50°C/15 min) reduced the °Brix value. All treatments maintained the pH, total titratable acidity, phenolic compounds, and antioxidant capacity of the samples. The thermal treatment sample presented a higher decrease in bioactive compounds. Hue angle values and changes in optical microscopy have increased as treatment temperature and time increased. The sample sonicated at 50°C for 15 min presented lower sensory acceptance indices for all the evaluated attributes. Ultrasound application at 50°C for 5 min presented effective juice properties’ conservation, a good sensory acceptance, and is a promising alternative to help preserve strawberries.

Colorimetry of Acacia mangium wood from plantations in northeast Brazil

Abstract The aim of this study was to evaluate color characteristics in wood samples from Acacia mangium from a homogeneous plantation in Bahia state, northeast Brazil, and also analyze the influence of anatomical section and radial position in the trunk on color response to contribute to information for the best use of the wood, such as, for example, the optimization of the performance of the pieces in sawmill through the most acceptable aesthetic form by the final consumer. Six trees with age of 14 years were cut. The species was identified by anatomical analysis at the Laboratory of Wood Anatomy of the Federal University of Paraná, comparing the sample collected with the authenticated material. A disc from the base of each tree was divided into six samples oriented in anatomical sections (transversal, radial and tangential), with dimensions of 20 × 20 × 30mm, named near pith, intermediate and near bark. A total of 36 samples were evaluated, 12 from each position. The colorimetric evaluation was performed with a CM-5 spectrophotometer. Data on lightness, green-red and blue-yellow chromatic coordinates were obtained, and values of saturation and hue angle were calculated. Acacia wood from planted forest is classified as olive color. Color parameters were influenced by anatomical section and radial position in the trunk, being found 44 for the transversal section, 55 for the tangential section and 57 in the radial for luminosity. Transversal sections had lower values in comparison to longitudinal surfaces and radial sections had higher luminosity than tangential sections. The near bark region presented lower values in most colorimetric parameters, except hue angle, in comparison with the intermediate and near pith regions, which was around 70 in the different positions of the wood.

Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage

ABSTRACT The influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating different amounts (1, 2, 3 and 5%) of MOLE except for the control sample. The inclusion of MOLE significantly increased (p < .05) the protein (21.75%), ash (2.73%), total phenolic (41.96 mg GAE/g) and total flavonoids (20.93 mg CE/g) contents of mutton patties while moisture and fat contents decreased during storage. Lipid oxidation and microbial growth significantly increased while pH values of raw patties decreased. The lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values significantly decreased; while hue angle (H°) value increased. The inclusion of MOLE exhibited cooking yield and moisture retention values of 66.68 and 67.32, respectively. The study results show that MOLE can be utilised as natural antioxidant and preservative of mutton patties.

Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization

Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein, Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and nutritional value of food as well as a way to recover value added compounds from by-products, contributing to a more sustainable food system. In this context, OLE-loaded microbeads of Na alginate alone or in combination with Pectin, Na Caseinate or Whey protein isolates, were produced by emulsification internal ionotropic gelation. Encapsulation efficiency of the main phenolic compounds (Oleuropein, Hydroxytyrosol, Verbascoside) was carried out along with microparticles morphological characterization by scanning electron microscopy (SEM), thermal properties by differential scanning calorimetry (DSC) and color. Encapsulation efficiency resulted higher for Alginate/Pectin, whilst Alginate/Caseinate was the less performing system, probably due to the lower interaction with polyphenols. SEM revealed collapsed structures and continuous smooth surfaces for Alginate and Alginate/Pectin microbeads while more regular structures and porous surfaces were observed for Alginate/Caseinate and Alginate/Whey proteins. Higher hue angle and lower chroma values were observed for all the beads with respect to the pure extract, indicating a reduction of the yellow/brown color. DSC highlighted higher thermal stability for the microbeads in comparison to the original ingredients, showing also new thermal transitions related to bonds formation between polymers and OLE.

Investigating moisture‐induced changes in the engineering properties and color attributes of pigmented different wheat ( Triticum aestivum ) varieties

Engineering properties of grains and agricultural commodities are significant for process and equipment design which is affected by moisture content. Three different varieties of pigmented wheat grain at different moisture content ranges from 12 to 18% (db) were undertaken for the detailed investigation. Grain length, width, thickness, sphericity, volume, surface area, porosity, and angle of repose increased from 6.3 to 7.6 mm, 2.4 to 3.3 mm, 2.1 to 2.9 mm, 0.50 to 0.56, 18.3 to 40.4 mm3, 28.3 to 48.0 mm2, 38.6 to 43.8%, and 22.0 to 27.0° with an increase in moisture, respectively. The coefficient of friction was increased throughout the range and maximum friction was found on a wood surface for black, and rubber sheet for blue and purple wheat and the minimum friction was observed in glass sheet for black and purple and aluminum for blue wheat. However, bulk density, true density, and hardness was reduced from 750.6 to 673.6 kg/m3, 1,226.2 to 1,192.0 kg/m3, and 166.2 to 66.0 kg, respectively. Lightness (L), a value (red-green axis), b value (yellow-blue axis), hue angle, and chroma value decreased from 40.7 to 29.2, 6.6 to 1.5, 9.8 to 6.0, 80.2 to 54.4, and 70.3 to 35.6 respectively, with an increase in moisture (12 to 18%, db). Practical applications Determining the engineering characteristics of cereal is imperative to upgrade the design parameters of agricultural equipment used in their production, handling, and storage processes such as sorting, isolating, and cleaning, also to decide the optimization of grain metering gadget in pneumatic grower and precision planting machine to suit each estimate of these grains. The shape of the grains is a significant criterion that impacts passing on the attribute of solid materials via air or water. The thickness and porosity of the wheat grain help measure the containers and capacity holders. Frictional properties like the static coefficient of friction and angle of repose are helped in designing the storage containers, chutes, containers, screw conveyers, threshers, and forage harvesters. Natural and hereditary aspect is liable for the variation in engineering properties of wheat grain varieties.

Effect of short-term anoxia treatment on endogenous ethanol and postharvest responses of broccoli florets during storage at ambient temperature

Color change is the main factor limiting quality and shelf-life of broccoli florets. The aim of this recent work was to investigate the effectiveness of anoxia treatment on appearance and the contents of chlorophylls and ascorbic acid of broccoli florets during storage at ambient temperature. In preliminary experiment, the broccoli florets were treated in anoxia condition for 24 h. It was found that the exposure period between 18−24 h was the most effective for delaying broccoli florets yellowing. Therefore, the confirmatory experiment of short-term anoxia treatment for 18, 20, 22 and 24 h was carried out to verify ethanol concentration after treatments and color, chlorophylls and ascorbic acid contents were investigated in broccoli florets during storage at 20 ± 1 °C (85–95 % RH) for 3 d. It was found that the longer exposure time was used, the more production of ethanol occurred which the highest level of ethanol was recorded in the treatment of 24 h (951.98 mg kg−1). Anoxia treatment maintained both L* and hue angle values by delaying the degradation of chlorophyll contents during storage. Florets started to turn yellow when total chlorophyll content was about 500 mg kg−1. It was also noted that during 20 h of anoxia treatment, the total ascorbic acid losses was relatively delayed in broccoli florets better than that of other treatments. However, higher ethanol content was observed in an excessive treatment of anoxia-treated broccoli for 22−24 h which contributed to a dark colorization and water soaking of floret tissues. It revealed that, broccoli florets with an appropriate level of endogenous ethanol is a relevant method to retard yellowing of broccoli floret stored at ambient temperature. Our purpose in this present work also indicate that anoxia treatment practicable for using as non-chemical and simple postharvest technology in maintaining visual appearance and delaying the loss of ascorbic acid in broccoli florets during short-term storage at ambient temperature.

Formulation of edible films from fenugreek mucilage and taro starch

In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17–78.80 and hue angle values were found in the range of 22.67–33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049–0.099 W/m°K. A least microbial growth of 1.0 × 102 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 102 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53–2.79 mg/Pa.s.m2 × 10–11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.

Maintaining the postharvest quality and bioactive compounds of jujube (Ziziphus jujuba Mill. Cv. ‘Li’) fruit by applying 1-methylcyclopropene

The aim of this research was to determine the effects of 1-methylcyclopropene (1-MCP, 312.5, 625 and 1000 nl L−1) on fruit quality and bioactive compounds of jujube (Zizyphus jujuba Mill. cv. ‘Li’) fruit during the cold storage [at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 60 days (d)]. Throughout the cold storage, decrease in weight and firmness losses and respiration rates were significantly delayed with 1-MCP treatments. At the end of the cold storage, firmness, L* and hue angle value of jujube fruit treated with 1000 nl L-1 1-MCP were higher than the control and the other 1-MCP treatments. During the cold storage, titratable acidity, vitamin C, total phenolics, antioxidant activity (both DPPH and FRAP assay) and phenolic compounds of jujube fruit treated with 1-MCP were higher than the control fruit. At the end of the cold storage, 4-aminobenzoic acid, 4-hydroxybenzoic acid, caffeic acid, ferulic acid, protocatechuic acid, p-coumaric acid and rutin contents of jujube fruit were better maintained with 1-MCP treatments. It was concluded based on present findings that 1-MCP could be used as an effective strategy for delaying postharvest quality losses and maintaining phytochemical compounds in jujube fruit throughout the cold storage.

Effects of pre-harvest gibberellic acid spray on endogenous hormones and fruit quality of kumquat (Citrus japonica) fruits

ABSTRACT Gibberellic acid (GA3) is important in plant growth, development, ripening, and senescence. In the present study, we evaluated the effect of pre-harvest GA3 application on the maintenance of postharvest fruit quality in kumquat (Citrus japonica). On-tree fruits were sprayed with 20 mg/L GA3. Unsprayed harvested fruit stored at 6 °C were used as the control. The contents of indoleacetic acid, GA3, and zeatin ribosides in the GA3-sprayed fruits were significantly higher than those in the control, while the contents of both abscisic acid and titratable acid in sprayed fruits were lower than those in the control. Regarding peel colour, GA3 treatment resulted in a lower decrease in hue angle value, with a slow increase in citrus colour index and browning index. Additionally, GA3 treatment inhibited the accumulation of malondialdehyde. In conclusion, pre-harvest application of GA3 may represent a novel strategy for the preservation of fruits on trees, by maintaining nutritional quality and prolonging the postharvest life of kumquat fruits.

Effects of water deficit combined with soil texture, soil bulk density and tomato variety on tomato fruit quality: A meta-analysis

Tomato is a popular healthy fruit worldwide because it is rich in secondary metabolites such as vitamin C. Deficit irrigation (DI) can be applied to improve tomato fruit quality to a certain degree and save water consumption. However, the effects of DI on tomato quality are complex and affected by factors such as tomato variety and soil bulk density and texture. The objective of this paper is to use meta-analysis to 1) investigate the effects of DI on tomato quality variables and 2) study how soil texture, soil bulk density and three tomato varieties affect quality variables under DI compared to those under full irrigation. We collected 83 research papers from around the world and analyzed 2369 data pairs. Overall, DI increased the total soluble solids (12.44%), soluble sugar (11.23%), organic acids (6.58%), sugar/acid content ratio (14.56%), vitamin C (13.84%), lycopene (10.46%), color index (8.42%), red-green value (11.89%), shape index (3.25%) and firmness (12.09%) while decreasing β-carotene, lightness, hue angle and yellow-blue value by 11.11%, 1.77%, 3.42% and 4.26%, respectively. In addition, DI had no significant effects on tomato chroma (0.89% on average; 95% CI: -0.96% to 2.79%) or pH (0.13% on average; 95% CI: -0.26% to 0.52%). The results indicated that it would be better to apply deficit irrigation in fine and coarse soil, because most of the quality variables improved more in these soil textures than in medium soil. Soil with a bulk density of 1.2∼1.4 g cm-3 benefited taste quality, vitamin C and shape index. The quality of the three tomato varieties responded differently to water deficit conditions. Moreover, cherry tomato responded better to water deficit conditions than the other two tomato varieties; four quality variables improved the most in cherry tomato and two other variables were also improved. Our findings could help to obtain a better understanding of how fruit quality responds to DI in different soil textures, soil bulk densities and tomato varieties and to produce higher-quality tomatoes.

Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets

ABSTRACT Breading and battering of fish results in a physically superior product with a higher economic value from low-value fish. The present work was undertaken to evaluate three conventional breading materials for fish cutlets. Standard sized fish cutlets were molded with and dipped in a batter mix, followed by breading with bread crumbs (CB), pressed rice (PR), or noodle vermicelli (NS). The products were evaluated for coating parameters such as pickup, adhesion degree, cooking loss, and frying yield. The coating pickup ranged from 10.95% to 36.00%, and a maximum pickup was found with pressed rice (PR). Similarly, the adhesion degree in PR was 26.47%, which was highest among the three. Cooking loss was highest with control (conventional breadcrumb) at 15.92%. After analyzing the frying yield, it was found that PR yielded the maximum at 16.75% and less oil absorption. PR also had significantly (p < .05) higher hue angle value than both the NS and CB. Maximum browning and tough texture was observed in the NS sample. Frying tolerance was better with PR breading, which maintained better color during deep frying operations. This study can help industries to utilze low-cost breading material in preparing enrobed snack products.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber

The exposure of tomato fruits to unfavorable environments during the postharvest could result in severe losses along the supply chain. In this research, four tomato cultivars were stored in a controlled chamber under three levels of postharvest conditions to investigate the effects of delayed cooling on selected physicochemical quality parameters of the tomatoes. The tomato cultivars were subjected to three postharvest treatments: Immediate storage (IS) at harvest day; delayed storage (DS), leaving tomatoes without cover for one day; and under cover (DSC), separately in a greenhouse, and then stored in a controlled chamber at a temperature of 10 ± 1 °C and relative humidity of 90% ± 3%. Fresh weight, firmness, total soluble solids (TSS), and hue angle (h°) were examined over 15 days, every 5 days. Among the tomato cultivars, Cherry (7160), treated under DS showed the highest weight loss (13.01%) and firmness loss (42.14%) after 15 days of storage. Dabol (large) tomatoes treated with DS showed higher changes in TSS (°Bx) values (4.79 to 5.76). Low changes in hue angle values were found in IS-treated Cherry (7160) tomatoes at the end of the storage period. Overall quality changes were slower for all tomato cultivars treated with IS than with other treatments throughout the storage period. This study indicated the importance of reducing cooling delays to maintain the quality during the postharvest and prolong storage of harvested tomatoes.

Lycopene microemulsion storability: monitoring colour and rheological properties

Microemulsions (MEs) could be considered as promising nutraceutical carriers for anthropoid consumption where their stability during storage is a real advantage. Considering powerful health benefits of lycopene and constant growing interest in green and safe extraction techniques, current study was aimed at ME extraction of lycopene from tomato industrial waste and monitoring of rheological behaviour, turbidity, refractive index, and colour characteristics of the developed ME during storage. Within 3 months, no significant changes were noted in the rheological behaviour and refractive indices of lycopene MEs in three different storage temperatures (5, 25, and 45 °C). However, at higher temperatures (25 and 45 °C), there was a progressive but slow increase in the turbidity, total colour difference, chroma, hue angle, and browning index values, whereas those stored at 5 °C presented no or fairly small changes over the study period. All in all, the best storage condition for the lycopene ME was concluded to be cold temperature under which it can stay almost unchanged for relatively long periods of time. Potential applications of lycopene MEs can be a wide range of beverages and foods which would result in their better colour and a well-documented health-promoting quality.

Fruit quality and major metabolites in cold-stored 'Wonhwang' Asian pears are differentially affected by fruit size.

The size of 'Wonhwang' Asian pear fruit may affect fruit quality and physiological disorders differentially during distribution. Thus, this study aimed to evaluate the effect of fruit size on fruit physiological attributes and metabolic responses in terms of soluble carbohydrates and free amino acids in different-sized 'Wonhwang' Asian pears during cold storage and shelf life. The rate of weight loss and the severity of fruit shriveling were higher in small fruit than in large fruit, while the severity of decay was lower during shelf life. Lightness and chroma values were lower in the cortex and core tissues of large fruit than small fruit, but hue angle values were higher in large fruit compared to small fruit. Glucose and fructose were higher in large fruit than in small fruit but sucrose and sorbitol were lower during shelf life after cold storage. The levels of most free amino acids were higher in large fruit than in small fruit, and only γ-aminobutyric acid (GABA) level was lower in large fruit. These results indicate that fruit physiological and metabolic responses are differentially affected by fruit size during cold storage and shelf life. © 2020 Society of Chemical Industry.

Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi

Bu çalışma, hamburger köfte üretiminde farklı pişirme teknikleri ve merkez sıcaklığı uygulamalarının hamburger köftelerin oksidatif stabiliteleri üzerine etkilerini araştırmak amacıyla yapılmıştır. Bu amaçla 4 farklı pişirme tekniği (haşlama, fırınlama, ızgara ve mikrodalga) ve 2 farklı merkez sıcaklığı (72°C ve 78°C) kullanılmıştır. Mikrodalga pişirme tekniği en yüksek pişirme kaybı değerlerine neden olmuştur. 78°C merkez sıcaklığı uygulanan örneklerde 72°C merkez sıcaklığına kadar üretilenlere oranla daha yüksek pişirme kaybı değerleri belirlenmiştir. Mikrodalga uygulanan örneklerde daha düşük pH değerleri elde edilmiştir. Haşlama tekniği diğer uygulamalara oranla L* ve a* değerlerini artırırken, b* değerlerini düşürmüştür. Depolama ile birlikte örneklerde a* değerleri azalırken, b* ve HUE açısı değerleri artış göstermiştir. Mikrodalga ve haşlama teknikleri ile pişirilen örneklerde daha düşük tiyobarbitürik asit reaktif maddeler (TBARS) ve lipit hidroperoksit (LPO) değerleri belirlenmiştir. Farklı merkez sıcaklığı gruplar arasında TBARS değerleri açısından bir farklılık oluşturmazken, 78°C merkez sıcaklığı uygulanan gruplarda daha yüksek LPO değerleri belirlenmiştir. Araştırma sonuçları, hamburger köfte üretiminde mikrodalga veya haşlama tekniklerinin kullanımının daha düşük seviyede oksidatif değişimlerin oluşmasına uygun ortam oluşturduğunu göstermiştir.

Correlation between physicochemical changes of seeded and seedless watermelons during postharvest storage

The physicochemical changes in fruits can be influenced by postharvest handling during the storage period. The physicochemical properties (firmness, soluble solids content, pH, moisture content, and colour) were analysed over seven interval days to observe the changes between the seeded and seedless watermelons. The results indicated a decrease in the firmness, soluble solids content, and moisture content values, whereas the pH values increased for both seeded and seedless watermelons. The L*, b*, and chroma values increased whereas the a* value reduced. The hue angle value increased for both seeded and seedless watermelons. Principal component analysis (PCA) was used to determine the quality changes of both varieties and correlations among the physicochemical properties of watermelon samples. The findings indicated that PCA has the potential to characterise quality changes patterns in the seeded and seedless watermelons during storage and could establish the basis of major impact on the determination of fruit quality.

Effect of Chlorine and Silver Grafted zeolite-LDPE Composite Bags Packaging on the Postharvest Quality of Sapota (Manilkara Achras)

ABSTRACT In this study, zeolite-LDPE composite bags with or without an infusion of antimicrobial compound (chlorine or silver) were employed as novel packaging materials. The influence of packaging innovation on physico-chemical parameters and shelf life of sapota (Manilkara achras, Family: Sapotaceae) fruits under cold storage condition was investigated. Sapota fruits first packed in antimicrobial compound synergized zeolite-LDPE composite bags and then placed in corrugated fiber board (CFB) box showed significantly lower physiological loss in weight, respiration rate, total soluble solids (TSS), disease score and higher color (L*, chroma and hue-angle) values for pulp, titratable acidity, firmness and more shelf-life than the sapota fruits packed in corrugated fiber board (CFB) box alone. Our results suggest that zeolite-LDPE composite bags synergized with antimicrobial compounds could maintain the postharvest quality and increase the shelf-life of sapota fruits.

ABA and sucrose co-regulate strawberry fruit ripening and show inhibition of glycolysis.

Abscisic acid (ABA) and sucrose play an important role in strawberry fruit ripening, but how ABA and sucrose co-regulate this ripening progress remains unclear. The intention of this study was to examine the effect of ABA and sucrose on strawberry fruit ripening and to evaluate the ABA/sucrose interaction mechanism on the strawberry fruit ripening process. Here, we report that there is an acute synergistic effect between ABA and sucrose in accelerating strawberry fruit ripening. The time frame of fruit development and ripening was shortened after the application of ABA, sucrose, and ABA + sucrose, but most of the major quality parameters in treated-ripe fruit, including fruit weight, total soluble solids, anthocyanin, ascorbic acid, the total phenolic content, lightness (L*), chroma (C*), and hue angle (h°) values were not affected. Meanwhile, the endogenous ABA and sucrose levels, and the expression of ABA and sucrose signaling genes and ripening-related genes, such as NCED1, NCED2, SnRK2.2, SuSy, MYB5, CEL1, and CEL2, was all significantly enhanced by ABA or sucrose treatment alone, but in particular, by the ABA + sucrose treatment. Therefore, improving the ripening regulation efficiency is one synergetic action of ABA/sucrose. Another synergetic action of ABA/sucrose shows that a short inhibition of glycolysis occurs during accelerated strawberry ripening. ABA and sucrose can induce higher accumulation of H2O2, leading to a transient decrease in glycolysis. Conversely, lower endogenous H2O2 levels caused by reduced glutathione (GSH) treatment resulted in a transient increase in glycolysis while delaying strawberry fruit ripening. Collectively, this study demonstrates that the ABA/sucrose interaction affects the ripening regulation efficiency and shows inhibition of glycolysis.

Functional/Physicochemical Properties and Oxidative Stability of Ground Meat from Broilers Exposed to Different Photoperiods

ObjectivesProlonged photoperiod (light) is a common practice in the broiler industry to maximize feed intake, growth and yield. Several studies, however, have found negative impacts of extended photoperiod on animal welfare-related characteristics (e.g., leg abnormalities). While the previous research has primarily focused on animal growth/welfare aspects, the effect of photoperiod on functional properties and quality attributes of broiler meat has not been evaluated. Thus, this study was aimed to determine functional properties, physicochemical attributes and oxidative stability of ground meat from broilers reared under different photoperiod conditions.Materials and MethodsRoss 308 broiler chicks (n = 432) were assigned to 4 rooms with 6 pens per treatment, which were equipped with one of the following photoperiods (T20, T18, T16, and T12; the hours of lighting per day), started from Day 15. At 42 d of age, the broilers (n = 12/treatment) were randomly taken, slaughtered and chilled for 24 h at 2°C. At 1 d postmortem, tenderloins and leg muscles were separated from the carcasses and stored at –40°C until further processing. In three batches, meat samples were ground using 1/4 in plate and formed into patties (100 g each). The ground samples were measured for pH, protein solubility, emulsion activity index, protein denaturation, salt-induced water uptake and subsequent cooking loss and final yield. The patties were displayed at 2°C under light (l × 1800) and color stability, lipid oxidation (TBARS) and thiol contents were examined. The patties were also measured for purge/cooking loss and texture profile analysis (TPA). All data were analyzed using the PROC MIXED procedure of SAS (v.9.4). Means were separated using least significant differences (P &lt; 0.05).ResultsT20 samples had the lowest sarcoplasmic protein solubility among treatments, while T18 had a lower myofibrillar protein solubility compared to other treatments (P &lt; 0.05). The emulsion activity index of T20 was higher in sarcoplasmic fraction than T12 (P &lt; 0.05). T20 group also had a lower extractable protein concentration compared to other treatments, which subsequently resulted in an increase in protein denaturation (P &lt; 0.05). T20 samples had a lower value of pH, salt-induced water uptake, and cooking loss, while T18 had a lower final yield than T16 and T12 (P &lt; 0.05). No differences in physicochemical traits of patties were found between treatments, indicated by TPA, purge and cooking loss results (P &gt; 0.05), however T20 had a greater display weight loss than T12 (P &lt; 0.05). T20 patties maintained the highest L* and hue angle values during entire display, which could be attributed to its inferior water-holding capacity (P &lt; 0.05). Both lipid (TBARS) and protein oxidation (thiol content) were increased with display (P &lt; 0.05), but no significant photoperiod effect was found (P &gt; 0.05).ConclusionThe results from the present study indicate that extended photoperiod would result in adverse impacts on functional/technological properties and oxidative stability of broiler meat. This is the first study reporting the importance of broiler housing condition (photoperiod) and its subsequent impacts on final meat quality and processing properties. The findings would provide insights into development of mitigating strategies for the poultry industry to prevent quality deteriorations of broiler meat due to the extended photoperiod.